Fettuccine With Pepper Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I received this recipe from my cousin Jim, a male, who is a darn good cook....but most of his recipes are Hot! Hot! Hot! This is one that he was sure I would like cuz it was heat-free. He and his wife are both bikers....in their travels they pick up some recipes....which usually carries some hot peppers of one sort or another. Ingredients:
8 -12 ounces fettuccine (1/2 egg & 1/2 spinach) |
1 1/2 cups broccoli florets |
1 medium bell pepper, cut in 3/4-inch squares |
1 medium onion, chopped (1/2 cup) |
1 tablespoon oil |
3/4-1 lb boneless chicken breast, cut into small strips |
10 3/4 ounces cream of mushroom soup |
1/2 cup water |
1 teaspoon basil, crushed |
1/2 cup shredded cheddar cheese |
Directions:
1. Cook Fettuccine according to package directions, and keep warm.
2. Spray your skillet with non-stick vegetable oil spray, or use a small amount of vegetable oil.
3. Saute broccoli, peppers and onions on medium heat until tender, approximately 3-4 minutes.
4. Remove vegetables from pan, and add vegetable oil.
5. Add the chicken strips to pan and saute about 4 minutes.
6. Add soup, water, and basil to the chicken.
7. Mix well; then add in the vegetable mixture.
8. Bring to a boil, reduce heat and stir in the shredded cheese until melted.
9. Serve over the Fettuccine.
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